Green Velvet Matcha Cupcakes

These Green Velvet Matcha Cupcakes have the same light and fluffy texture of a red velvet cupcake. Little bites of matcha heaven, topped with a delicious cream cheese frosting.

Green Velvet Matcha Cupcakes

I wanted to bake a green cupcake in honour of St.Patrick’s day. Here I’ve combined two of my favourite flavours, Red Velvet and Matcha to create Green Velvet Matcha Cupcakes!

The combination of buttermilk and vinegar affect the acidity of the cake, which gives its characteristic fluffy texture. If you love Red Velvet Cake as much as you do Matcha, then you’re sure to love this Green Velvet Matcha Cupcake recipe. I’ve baked many red velvet cakes before and my most recent red velvet bake was from the Humming Bird Bakery Cookbook (now, officially, my favourite red velvet recipe!). I based my Green Velvet Matcha Cupcake on this same recipe, just adapting it slightly to create these, more unusual, Green Velvet Matcha Cupcakes instead.

Green Velvet Matcha Cupcakes

All that is required is to substitute the cocoa powder with matcha powder and there is no need to add food colouring as the matcha powder will provide a natural colouring. However, if you’re looking for a more vibrant green colour, then I recommend using the Wilton Colour Right colour system. To create a vibrant green colour use 2 drops of blue to 16 drops of yellow.

Green Velvet Matcha Cupcakes

Best served with hot coffee or a hot matcha tea.

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If you love Red Velvet Cake as much as you do Matcha, then you’re sure to love this Green Velvet Matcha Cupcake recipe.

Course:
Baking

Cuisine:
Western

Servings: 12

Calories: 307kcal

Author: Gillian Thompson

Ingredients

For the cake mix:

150gplain flour

150gsugarcastor

60gbutterat room temperature

1egg

1.5tspmatcha powder

1/2tspvanilla extract

120mlbuttermilk

1/2tspsalt

1/2tspbicarbonate of soda

1 1/2tspwhite wine vinegar

Cream Cheese Frosting:

300gicing sugarsifted

50gunsalted butterat room temperature

125gcream cheesecold

1/2tspmatcha powderplus extra for sprinkling

Instructions

Preheat the oven to 170C (325F)

Put the room temperature butter and sugar into your mixer and beat on medium speed until light and fluffy

Add the egg and beat on a higher speed until all is well combined

In a small dish mix together the matcha powder with vanilla extract and your food colouring until you have a thick paste

Add the green paste mixture to the mixing bowl with the butter and sugar and continue mixing until you have a lovely green cake batter

Scrape down any excess mixture from the sides with a spatula then turn the mixer down to slow and slowly pour in half the buttermilk

Beat until well mixed, then add half the flour

Repeat this process until you've no more flour or buttermilk.

Scrape down the sides of the bowl and turn the mixer to a high speed and mix until you have a very smooth even mixture

Once you have a lovely smooth mixture, turn the mixer to low and add the salt, bicarbonate of soda and the vinegar

Beat until all well combined, turn up the speed and continue beating for a few minutes

Scoop the mixture into cupcake cases until 2/3rd full and bake in the preheated oven for 20-25 minutes, or until the sponge springs back when pressed, or a skewer inserted into the centre comes out clean

Leave the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool fully.

Once the cupcakes are cooled you can spoon on the cream cheese frosting.

For the Frosting:

Beat the icing sugar and butter together in a free standing mixer, with paddle attachment, on medium speed (you can also use electric whisk or do this by hand but will take longer)

Once the butter and icing sugar mixture is well combined add the cream cheese and the matcha powder in one go and beat until it's all incorporated

Turn the mixer to a medium-high speed and continue beating for at least 5 minutes or until it is light and fluffy.

I love the natural color of these matcha cupcakes and wouldn’t change a thing. The flavor of matcha is so wonderful in desserts for people who don’t want them to be too sweet, and this recipe looks like it fits that bill. Pinned!

Hi Derek, I hope you do. Matcha is the ground leaves of the tea plant. It’s very good for you. Many places now serve it as a latte, you can get Matcha Latte in Starbucks, but that might just be in Asia, not sure! If you find it try it, you’ll either love it or hate it. 🙂

Hello! Thank you for stopping by. I'm Gillian, a Lancashire born, Yorkshire bred mum of four, currently living in Hong Kong. An obsessive foodie with a serious affliction of wanderlust. I love travelling, cooking and baking, food photography and hiking in the nearby jungly hills with our dog, George. Read More…

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